| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Digest, Jan., Fatfree |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Whole wheat flour |
| 1/2 |
c |
Oat flour (see note at end) |
| 1/3 |
c |
Sugar |
| 3 |
|
To 4 t. poppy seeds |
| 1 |
ts |
Baking soda |
| 3/4 |
c |
Plain nonfat yogurt |
| 2 |
|
Egg whites or equivalent |
| 1 |
ts |
Almond extract (next time |
|
|
I'll use a little more) |
INSTRUCTIONS
Combine dry ingredients. Combine wet ingredients. Combine wet and dry
ingredients. Bake in muffin pan using either nonstick spray or papers.
Bake at 350 F. for 14-16 min. Yield: 8 -10 muffins.
Note: If you can't get oat flour than just run some quick cooking rolled
oats (the ones that cook in 1 min.) in your food processor till very fine.
Posted by mormaker@rmii.com to the Fatfree Digest [Volume 14 Issue 31] Jan.
31, 1995. y
:adapted from SECRETS OF FAT-FREE BAKING by Sandra Woodruff:
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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